Tag Archives: Guangzhou China

The Global Hutong Brand
Hutong Hits the Shores of Guangzhou, China this August 2013

Speech by Mr Joseph Yeoh – Vice President of YTL Land & Development Sdn. Bhd.

Lot 10 Hutong is the brainchild of Tan Sri Dr Francis Yeoh CBE, managing director of YTL Corporation Berhad. As a child, his father Tan Sri Dato Seri (Dr) Yeoh Tiong Lay would take him and his family all over town to enjoy the best, most famous local comfort foods. May it be in the back alleys of Petaling Street, along the roadside of Campbell Street, Tengkat Tong Shin or further beyond to Petaling Jaya and Klang.

Chef Martin Yan, the celebrated who hosted over 3,000 cooking shows, broadcast worldwide, a distinction certified Master Chef, a highly respected food consultant, a cooking instructor and a prolific author was in Kuala Lumpur for a series of cooking and culinary exoerience and it was his first time cooking in Kuala Lumpur just over the weekend and I got to the chance sitting in one of his cooking class thanks to GE Monogram.

Master Chef Tony Gao from Guangzhou, China is an authentic Teochew cuisine chef with more than 20years of experience and started cooking at the age of 17years old. His appreciation for pure, simple and fresh ingredients is translated into delectable signature dishes that he carefully prepares. Currently he is a visiting master chef at The Mandarin Oriental Hotel, Kuala Lumpur from 1st till 10th May, 2008.

1. Blanch the spinach leaves for few seconds then chill in ice water.2. Heat up some chicken oil and wok-fry the vegetables until fragrant. Set a side.3. Blanch the minced chicken. Set a side.4. Seasonthe superior chicken stock with remaining ingredients under medium heat. Add the vegetables. Gradually add the superior starch that has been mixed with water, slowly untilthe broth thickens.5. Lastly add shredded chicken and ham, simmer for a while and serve in individual bowls.

Master Chef Tony Gao from Guangzhou, China is an authentic Teochew cuisine chef with more than 20years of experience and started cooking at the age of 17years old. His appreciation for pure, simple and fresh ingredients is translated into delectable signature dishes that he carefully prepares. Currently he is a visiting master chef at The Mandarin Oriental Hotel, Kuala Lumpur from 1st till 10th May, 2008.

1. Clean the shelless fresh oysters and drain off excess water. Set a side.2. Marinade with spring onions, egg and starch.3. Heat some oil in the wok, wok-fry all ingredients in an oval shape.4. Beat egg and pour on the side of the oysters. Pan-fry it until cooked.5. Serve with fish sauce and chilli sauce as condiment.

Master Chef Tony Gao from Guangzhou, China is an authentic Teochew cuisine chef with more than 20years of experience and started cooking at the age of 17years old. His appreciation for pure, simple and fresh ingredients is translated into delectable signature dishes that he carefully prepares. Currently he is a visiting master chef at The Mandarin Oriental Hotel, Kuala Lumpur from 1st till 10th May, 2008.